Cabbage, Bacon, Sausage and Potato Soup
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This recipe happened by complete accident, while the general ingredients are not new to the world of soup, I have discovered some tricks which seem to add a warmer,more rounded flavour to a classic soup of this nature.
This is an excellent soup for informal winter evenings with family and friends huddled around the fire.
I find that a heavily wooded white wine or a good merlot go rather nicely with this dish. It also goes well with beer (Castle Milk Stout, Guiness, or a heavier larger)
I use a pressure cooker when I do this, I suggest using one to save on energy.
Ingredients:
5 Medium potatoes (un-peeled).
Half a medium cabbage.
3 or 4 Leaks
1 big onion
3 chicken stock cubes
2 to 4 Chorizo sausages (or your favourite smoked sausage, frankfurter, bockwurst etc.)
500 grams minced bacon.
150ml cream.
Ground black pepper to taste.
Croûtons (optional)
Finely chopped parsley
Note: These quantities are not exact it doesn’t matter in this instance. I prefer my potatoes un-peeled, if you can find potatoes with thin clean skins try leaving them on.
Method:
Fry the minced bacon until very crispy.
Boil or microwave the potatoes.
Dice the potato and fry in the pot in a little oil or the rendered fat from the bacon,until slightly browned.
Roughly dice the cabbage and add to the potato along with the bacon.
Add the chicken stock which has been dissolved in boiling water.
Add the chopped leaks and a diced onion (raw un-fried).
Add a few litres (depending on quantity of ingredients) the water should be around two thirds to the quantity of ingredients already in the pot.
Seal the pressure cooker and cook for around 30 to 40 minutes.
While the pressure cooker is steaming away, slice the sausage and fry until very crispy.
Once the pressure cooker has done its magic, open the pot and using a stab-mixer, blend the content of the pot until everything is a liquid.
Stir in the cream.
Add the fried sausage.
Serve into soup bowls sprinkling the parsley and croûtons for garnish.
July 18th, 2008 at 10:49 am
haha…the soup was just one needs in this cold. I must say I also ate it with wholewheat brown bread. For me there is no soup without bread. It also took me exactly 45 minutes before i could eat…but it was worth every minute!!!
November 10th, 2008 at 10:31 am
This is a fantastic recipe for winter, and with the weather that we have been having the last couple of days not a bad idea either. Thanks for the great recipe.